The silk chocolate pie that started it all: smooth, creamy, and decadent.
1 refrigerated pie crust
3 oz unsweetened chocolate
1 cup butter, softened
1 cup sugar
½ tsp vanilla
4 pasteurized eggs
Heat the oven to 450°F. Prepare the pie crust per the package instructions and bake 9 to 11 minutes. Let the crust cool completely.
Melt the chocolate over low heat and set it aside to cool slightly. Beat the butter on medium speed until fluffy, then gradually beat in the sugar until light and fluffy. Beat in the cooled chocolate and the vanilla until well blended.
Add the eggs one at a time, beating on high for 2 minutes after each one, until the mixture is smooth and fluffy.
Pour the filling into the pie shell and refrigerate for 2 hours. Top with whipped cream and chocolate curls, and enjoy.
the backstory
This is the pie from Alice's very first birthday surprise as a newlywed, the one that went sideways and started Taking Whisks. Read the whole story.